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Add a photoServings: 4
Ingredients
- 1 lb Fettucini
- 2 c. Fresh basil leaves, packed
- 2 x Garlic cloves, peeled Salt and pepper, to taste
- 1 c. Extra virgin olive oil
- 3 Tbsp. Pine nuts
- 1/2 c. Fresh grated Parmesan cheese
Directions
- "Whether using fresh pasta or possibly a dry variety, figure on 3 or possibly 4 ounces of uncooked pasta for each person for a main course. We like to make some extra so the leftover noodles can be cooked into an Italian frittata - a type of omelet - the next day."
- Bring a large pot of cool, salted water to a rolling boil. Add in fettucini and cook, uncovered, 5 to 7 min for fresh, 8 to 10 min for dry, packaged noodles.
- Pesto Sauce: Blend all ingredients except extra virgin olive oil in container of electric blender or possibly food processor, just till mixed. Gradually pour in extra virgin olive oil in thin stream till of desired consistency. It can be smooth or possibly slightly crunchy. If freezing, don't add in Parmesan. Put in small, airtight containers to freeze; thaw before using, adding Parmesan, then warm pasta water, to heat through.
- Drain cooked pasta in a colander, reserving 2 tb. of the warm pasta water. Blend warm pasta water with pesto sauce to heat; toss well with fettucini.
- Serve in heated bowls and pass with extra Parmesan and more freshly grated black pepper. To complete a simple meal, serve with a loaf of crusty Italian bread and a salad of romaine lettuce with fresh, sliced tomatoes.
- Note: When I freeze pesto, I put a thin film of extra virgin olive oil on the top to prevent darkening. Pesto turns darker when exposed to air.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 988 | |
| Calories from Fat 551 | 56% |
| Total Fat 62.68g | 78% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 200mg | 8% |
| Potassium 326mg | 9% |
| Total Carbs 86.45g | 23% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.35g | 2% |
| Protein 20.59g | 33% |
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